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Afternoon tea

A tzimmes carrot cake

50 minutes

A tzimmes carrot cake

Serves 8–10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 50 minutes

Ingredients

225 g cake flour
125 g caster sugar
135 g dark brown sugar
1 t baking powder
1 t bicarbonate soda
1/2 t ground allspice
1 t ground ginger
1 t ground cinnamon
1 t flaky sea salt
90 g walnuts, roughly chopped
90 g pitted prunes, roughly chopped
90 g dried apricots, roughly chopped
120 g unsalted butter, melted
200 g grated carrot (about 2 medium carrots)
1 large orange, zested
3 free-range eggs
sour cream, for serving

Method

1. Preheat the oven to 160°C and grease and line a 25 cm round cake tin.

2. Combine the flour, sugars, baking powder, bicarbonate soda, spices, salt and walnuts in a large bowl.

3. In a separate bowl, mix the dried fruit, melted butter, grated carrot, orange zest and eggs. Add the wet mixture to the dry and stir gently to combine.

4. Pour the mixture into the tin and bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out almost clean.

5. Let the cake cool slightly before serving. Enjoy with a big dollop of sour cream.

Find more cake recipes here

Photographer: Laura Edwards

Extracted with permission from Kapusta by Alissa Timoshkina

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Silken tofu with fragrant coconut milk

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Tongue with butter-roasted onions and creamy green pepper sauce

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A tzimmes carrot cake

A tzimmes carrot cake

Ingredients

Method